Happy Friday 🤗 I have a new breakfast recipe you NEED to try this weekend ! My friend sent me this breakfast casserole skillet recipe to make for New Years morning. The boys said it was the best thing I ever made… there wasn’t a single thing left on their plates 🤣
Photo and recipe credits to: kitchn
This recipe is meant to be cooked with an iron skillet, but we didn’t have one when we were in Park City so I improvised with a baking dish and it turned out great. I hope you guys love it as much as we did!
xo, Jaime
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
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Instructions
- Arrange a rack in the middle of the oven and heat the oven to 375°F. Meanwhile, peel and cut 1 pound potatoes into 1-inch pieces. Drain and rinse 1 can pinto beans. Remove the casings from 12 ounces breakfast sausage if needed.
- Heat a 10-inch cast-iron skillet or ovenproof nonstick frying pan over medium-high heat. Add the sausage and cook, breaking it up into bite-sized pieces with a wooden spoon, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate, leaving the fat in the pan.
- Add the potatoes to the skillet and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cover and cook, stirring occasionally, until the potatoes are tender and can be easily pierced with a knife, about 10 minutes.
- Add the beans, sausage, 1 cup salsa, and 1 cup of the shredded cheese. Stir to combine and bring to a simmer, then rescue heat to low. Sprinkle with the remaining 1/4 cup cheese. Create 4 divots in the mixture with the back of a spoon. Crack 1 large egg into each divot.
- Bake until the egg whites are set but the yolks are still runny, 10 to 12 minutes. Meanwhile, pit and slice 1 avocado. Coarsely chop 1/4 cup fresh cilantro leaves.
- Remove the skillet from the oven and top with the avocado and cilantro. Serve with more salsa and tortilla chips or tortillas, if desired.
Recipe Notes
Photo and recipe credits to: kitchn
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